1 Teaspoonful Green Chartreuse. (1 Teaspoonful of Yellow Chartreuse)
1/2 Italian Vermouth. (1 oz Carpano Antica Italian Vermouth)
1/2 Dry Gin. (1 oz Beefeater Gin)
Shake (I stirred) well and strain into cocktail glass.
In his pre-prohibition book “Cocktails: How to Mix Them,” Robert Vermeire notes regarding the “San Martin Cocktail”, “This well known South American drink must be well shaken. It contains no Bitters of any description, but: ½ gill of Gin; ½ gill of Italian Vermouth; 1 teaspoonful of Yellow Chartreuse; A little lemon peel is squeezed on top.”
Odd that Vermeire specifies the “San Martin” must be “well shaken”.
San Martin or Sand-Martin, I guess since this doesn’t have bitters, it really isn’t really a Martinez variation. More of a “Lone Tree” variation, I suppose. Well, however you decide to classify it, it is quite tasty, whether you make it with yellow or green chartreuse. Though I kind of lean towards yellow.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.